No-Churn Rhubarb White Chocolate Ice Cream

Instructions

• Compote: Combine rhubarb with 1⁄2 cup sugar and lemon juice in a saucepan set over medium. Cook, stirring occasionally, until mixture is thick and has reduced to 1 cup, 18 to 22 min. Transfer to a container and refrigerate until chilled, 2 hrs.

• Ice cream: Add 1 in. water to a medium pot and set over high. Bring to a boil, then reduce heat to medium-low. Whisk egg whites with 1⁄2 cup sugar in a large heatproof bowl. Set bowl on top of saucepan without letting the bottom of bowl touch the water. Cook, whisking constantly, until mixture is very warm to the touch, 2 min. Working quickly, scrape mixture into the bowl of a stand mixer fitted with the whisk attachment. Whisk in melted chocolate and then vanilla on medium speed until mixture is glossy and cooled to room temperature, about 10 min.

• Whisk cream in a large bowl until soft peaks form, about 2 min. Gently fold whipped cream into cooled chocolate mixture just until no streaks remain. Scrape one-third of cream mixture into bottom of a 9 × 5-in. metal pan, smoothing top. Dollop one-third of rhubarb mixture overtop. Swirl with a wooden skewer. Repeat layering and swirling two more times with remaining cream and rhubarb, then cover with plastic wrap. Freeze until firm, at least 8 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 3 days.